Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds.[1] The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal.
Ingredients
Generally kosambari is made of green gram, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, asafoetida for seasoning.
Tradition
Kosambari is distributed during festivals and on special occasions. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami. During Varamahalakshmi and Gowri festivals women invite each other and exchange kosambari along with turmeric and vermilion to celebrate divinity in the feminine.
Here are some varieties of kosambari/Indian salad recipes:
Cucumber moong dal kosambari recipe
Moong dal kosambari recipe
Mango kosambari or Corn recipe
*Health benefits of coconut:
- Coconut is packed with nutrients, vitamins, and minerals.
- Rich in fiber.
- It contains healthy fats and a great source of protein.
- It promotes weight loss.
- Good for skin and hair.
- Excellent source of minerals such as magnesium, potassium, iron, copper.
- It contains zinc and selenium which are required to maintain thyroid levels.
- It is a great moisturizer for the skin and protects from the sun.
Health benefits of yellow moong dal:
- Yellow moong dal is a plant-based food that is high in protein.
- It is low in fat and calorie.
- Rich in vitamins and minerals.
- Easily digestible.
- It promotes hair growth.
- Removes facial hair and suntan. Treats acne.
- It prevents constipation.
- It is high in potassium and calcium.
- It reduces inflammation.
- Low Glycemic Index.
(Health benefits are taken from Google and Wikipedia).
https://en.wikipedia.org/wiki/Kosambari
ShBees – Own work